Tomatoes. Yellow Squash. Japanese Eggplant. - home grown.
Vidalia Onion. Garlic. Chicken.
Note: I learned an amazing trick from some Chinese restaurant-owner friends. You might already know this . . . but I’ve been creating sautéed combos for almost 50 years (ugh!) and never knew this. I used this tip last night - a miracle!
To tenderize chicken (maybe pork or beef too?) sprinkle with baking soda, toss and let marinate for 20 minutes. Rinse the meat well and pat dry. - Proceed with whatever recipe you want to prepare! It is a miracle. No more tough chicken breast or tenderloins.
Who knew???
The ghost pepper, also known as bhut jolokia, is an interspecific hybrid chili pepper cultivated in Northeast India. It is a hybrid of Capsicum chinense and Capsicum frutescens. In 2007, Guinness World Records certified that the ghost pepper was the world’s hottest chili pepper, 170 times hotter than Tabasco sauce.
Oh no, I don’t really like very hot pepper, cayenne pepper is the hottest pepper I have, and I have one cayenne pepper plant out there. I’m waiting for the peppers to turn red and then I’ll dry them. I will make beef jerky in the winter, that’s the only reason why I grow very spicy pepper in the first place.
@PomGranny, the dish looks good. I have a question regarding marinating in baking powder, why do you have to rinse them off, it’s ok to eat baking powder right.
@SoCalGardenNut - I used baking soda - which I think is one of the ingredients in baking powder? - But, to answer your question . . .
I don’t know? Maybe it is because the object is to tenderize it - and not to add anything additional to the recipe at hand? ???
Thanks @PomGranny, I have a big box of baking soda, maybe I will try on some tough meat.
This is my haul today after cleaning out the melon bed, I need to start sowing winter vegetables soon.
I was very surprised to find watercress, for years I try growing them in container unsuccessfully.
Saw a youtube video of some people doing that with steak. They put a lot on it though. I thought it was just some crazy video. May give that a try. And yeah, I would wash it off. It’s not going to hurt you, but it does have an off taste.
The main crop fig season is starting here in RI. I picked these today. It’s a combination of LSU Purple that benefitted from a head start indoors under lights and Improved Celeste just doing its usual thing, pumping out fruit early. Both potted.
p.s. I don’t intend to eat the dead cicada, upper left.
try covering both sides of the meat of your choice with salt. leave in the fridge for 3-5 days uncovered. rinse under cold water. pat dry and cook immediately. i guess the Japanese have been tenderizing meat like this for centuries. there’s some vids on you tube about it. even chicken breasts come out tender.
I do that with roast beef, it does tenderize them, but I don’t rinse the salt, it becomes a crust after cooking. From my Instagram feed, a chef from Hong Kong often throws in cornstarch. Perhaps that’s another tenderizer.
You can brush the salt off, but my kids sad they were the best tasting prime rib they had. I only do this once a year, around Christmas, when the weather is cool enough todo 3-4 hours baking in the often.
